To go with our Garoupa de São Miguel, I made a Portuguese Carrot rice - Arroz de Cenouras.
- 2 carrots, halved and sliced
- 4 roasted beets, peeled and sliced
- 1 leek, trimmed and thinly sliced
- 6 T olive oil
- 4 C water
- freshly ground sea salt to taste
- 2 C short-grained rice
Saute the leeks in a saucepan with the olive oil. Place carrots and beets in the pan with the leeks. Place the water in the saucepan and season with salt to taste. Once the water is boiling, add the rice. Cover the saucepan and reduce to flame to a minimum heat, and let it cook the rice for about 25-30 minutes until the rice is softened but still has a slight bite. After that turn of the heat and let it sit, and continue steaming, for 5 minutes before eating.
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